Summer has finally graced us with its presence in the UK, and I couldn’t be more excited to fire up my Traeger Pellet Smoker. Recently, I was invited to a party where we were asked to bring our own meat. This was ideal for me because it meant I could prepare my food in advance and avoid any cross-contamination with gluten-containing foods. Besides, my friends are exceptionally understanding and always ensure I have safe options.
With the sun shining and the party spirit in the air, I decided to whip up a batch of quick-smoked chicken wings with a sweet and spicy rub, finished with a light BBQ glaze and a sprinkling of toasted sesame seeds. The secret to these incredibly tender wings is soaking them in a milk and white wine vinegar solution overnight. This simple step helps break down the meat, ensuring it’s ready for smoking the next day.
Quick-Smoked Chicken Wings with Sweet and Spicy Rub
Ingredients:
2 pounds of chicken wings
2 cups milk
2 tablespoons white wine vinegar
1/4 cup light brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion granules
1 tablespoon dried thyme
1 tablespoon dried chilli flakes
Salt and pepper to taste
1/2 cup BBQ sauce (gluten-free)
1 tablespoon toasted sesame seeds
Method:
1. Prepare the Marinade:
In a large bowl, combine the milk and white wine vinegar. Let it sit for 5 minutes to slightly thicken.
Add the chicken wings to the bowl, ensuring they are fully submerged. Cover and refrigerate overnight.
2. Prepare the Rub:
In a small bowl, mix together the light brown sugar, paprika, garlic powder, onion granules, dried thyme, dried chilli flakes, salt, and pepper.
3. Prep the Wings:
The next day, remove the wings from the marinade. Rinse them under cold water and pat them dry with paper towels.
Generously coat the wings with the dry rub mixture. For the best flavour, let the rub sit on the wings for at least an hour, though this step is optional if you’re short on time.
4. Smoke the Wings:
Preheat your smoker to 82°C (180°F) using your preferred flavoured wood pellets (I used cherry for a sweet, smoky flavour).
Place the wings on the smoker grates and smoke for about 90 minutes, or until the internal temperature reaches approximately 55°C (131°F).
5. Finish Cooking:
Increase the smoker temperature to 232°C (450°F).
Cook the wings for an additional 5 minutes, then turn them over and cook for another 5 minutes.
The internal temperature of the wings should reach 74°C (165°F).
6. Glaze and Garnish:
Remove the wings from the smoker and let them rest for at least 10 minutes.
Brush the wings with the gluten-free BBQ sauce and sprinkle with toasted sesame seeds.
Enjoying the Party
These quick-smoked chicken wings are a hit at any summer gathering. They are tender, and flavorful, and have a perfect balance of sweet and spicy notes. By preparing them yourself, you can enjoy the peace of mind of knowing your food is completely gluten-free.
Tips for Success:
Milk and Vinegar Soak: Soaking the wings overnight helps tenderise the meat, making it more receptive to the smoky flavour.
Dry Rub: Allowing the rub to sit on the wings for an hour or longer enhances the flavour, but you can skip this step if you’re in a hurry.
Smoking: Start at a low temperature to infuse the wings with smoke, then finish at a high temperature to get that crispy exterior.
Your Turn!
Do you have a favourite BBQ recipe or tips for managing gluten-free cooking at summer parties? Share your experiences in the comments below. Let’s make the most of the sunny days while they last!
Happy grilling and enjoy the sunshine!
Warm regards,
Roy
The Celiac Scientist
Thanks for sharing this recipe! I usually like to bring a summer dish like pasta salad to a party - that way, I know I'll have something substantial to eat in case there aren't any other safe options (and I make a big enough batch to share with others).